two oatmeal raisin cookies staggered on top each other

Chewy Oatmeal Raisin Cookies (Vegan, Gluten-Free, Oil-Free)

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Chewy vegan oatmeal raisin cookies made healthier with almond flour, almond butter, and maple syrup. One bowl, under 10 ingredients, and gluten and oil-free!

two staggered oatmeal raisin cookies

99% of the time, chocolate is my dessert of choice, but when it comes to cookies oatmeal raisin has always been my favorite. The combination of hearty oats and juicy raisins is just too good to pass up. And while I do love a traditional oatmeal raisin cookie, I can easily eat 5 in one sitting, so I decided to make a healthier version that is just sweet enough, made with whole grains and healthy fats, but most importantly still tastes like an oatmeal raisin cookie. And I am proud to say that these cookies check all those boxes. Ready to make some for yourself? Let’s dive into it.

vegan oatmeal raisin cookie ingredients
*Photo from original recipe that didn’t include ground flax and milk.


These vegan oatmeal raisin cookies are made with 7 wholesome ingredients:

  • Almond Butter ⟶ Use unsweetened. If it’s unsalted, add a pinch of salt to the cookie dough.
  • Maple Syrup ⟶ Adds moisture and the perfect amount of sweetness.
  • Quick Oats ⟶ Ensure your oats are gluten-free if this is an issue for you.
    • You can also use rolled oats, but the cookies will be thicker.
  • Almond Flour ⟶ Adds moisture and holds the cookie together.
    • I have subbed chickpea flour for similar results. Refer to the recipe card notes.
  • Ground Flaxseed + Plant Milk ⟶ This is our egg substitute to hold the cookies together and give them a nice chew.
  • Raisins ⟶ Feel free to swap out for chocolate chips or other dried fruit.
  • Baking Soda & Vanilla Extract ⟶ Baking staples you should already have in your pantry!

Oatmeal Raisin Cookie FAQs

Cookie dough too sticky? 
Chill in the fridge for 30-60 minutes and increase baking time 2-3 minutes.

Cookie dough too dry? 
Add your favorite plant-based milk until a smooth and slightly sticky dough forms. You don’t want the dough to be so sticky that you can’t handle it.

No almond butter?
Feel free to swap the almond butter for any nut/seed butter you have (peanut butter, cashew butter, sunflower seed butter, tahini, etc.).

No almond flour?
Try other nut flours or you can grind your own in a blender/food processor. Just be careful not to over-grind them – you want it to be a dry nut meal consistency (it will start to turn into nut butter if you blend for too long). You likely won’t be able to grind them as fine as almond flour, but it will work in a pinch.

Tips for Success

Use smooth, runny nut/seed butter ⟶ Don’t use bottom-of-the-jar hard and clumpy nut/seed butter. If your nut/seed butter is cold and stiff from the fridge, microwave it for 15-30 seconds until runny.

Opt for cookie sheets that are light in color ⟶ Light cookie sheets absorb less heat. Dark cookie sheets get hot very quickly and may burn the bottom of the cookies. If using a dark cookie sheet, reduce temp to 325°F OR line your baking sheet with parchment paper or a silicone baking mat.

Cool completely ⟶ The cookies will still be soft in the center when you take them out of the oven, but they will firm up as they cool.

Adjust baking time/oven temp if needed ⟶ Ovens vary, so if you have time do a test bake with one cookie to see if you get the consistency you want. For chewier cookies, reduce bake time by 1-2 minutes. For crispier cookies, increase bake time 1-2 minutes. If the bottoms of the cookies are burning too quickly, reduce oven temp to 325°F and adjust bake time as needed (start with original bake time).

overhead shot of oatmeal raisin cookies on a plate

How to Store Cookies

Make sure the cookies have completely cooled before transferring to a container.

Short Term (3 days)

Store cookies in an airtight container at room temperature for up to 3 days. If using maple syrup, they tend to stick to each other, so place a small piece of parchment paper between each cookie if stacking them.

Long Term (3 months)

Store in the freezer in a freezer-safe container or bag for up to 3 months. When ready to eat, thaw at room temperature the night before or microwave for 15-30 seconds until softened.

stack of oatmeal raisin cookies

Helpful Baking Tools

More Tasty Vegan Cookies!

two oatmeal cookies staggered on each other, plate of cookies in background

I hope I’ve inspired you to give these vegan oatmeal raisin cookies a try! If you do try them out, don’t forget to tag me in your recreations on instagram and leave a comment down below and let me know how you liked them! I love seeing you recreate my recipes in your own kitchen 🙂 Happy baking!

*Recipe updated 12/09/2021 to include milk and flax and reduce maple syrup.

Chewy Oatmeal Raisin Cookies (Vegan, Gluten-Free, Oil-Free)

Chewy vegan oatmeal raisin cookies made healthier with almond flour, almond butter, and maple syrup. One bowl, under 10 ingredients, and gluten and oil-free!
Prep Time15 mins
Cook Time11 mins
Course: Dessert, Snack
Cuisine: American, Vegan
Servings: 12 cookies


  • 2 tsp (5g) ground flaxseed
  • 2 tbsp soy milk
  • ½ cup + 1 tbsp (144g) almond butter
  • cup (80ml) maple syrup*
  • 1 tsp vanilla extract
  • 1 ½ cups (120g) quick oats* or rolled oats
  • ½ cup (56g) almond flour**
  • ½ tsp baking soda
  • ¼ tsp cinnamon optional
  • ½ cup raisins


  • Mix together ground flaxseed and milk. Set aside for 5 minutes to gel.
  • Preheat oven to 350°F and set aside a lined cookie sheet.
  • Your almond butter should be smooth and runny. If it's too hard, microwave for 15-30 seconds until runny.
  • Combine almond butter, maple syrup, and vanilla extract in a bowl and mix until well combined.
  • Add flax mixture and mix to combine.
  • Add in oats, almond flour, baking soda, and cinnamon and mix until a smooth dough forms. If your dough is still dry, add in plant-based milk of choice 1 teaspoon at a time as needed to form a smooth and slightly sticky dough. Fold in raisins.
  • Scoop about 2 tbsp of cookie dough and roll into a ball. Place on cookie sheet and flatten slightly with your hands. Repeat with remaining cookie dough, leaving about an inch of space in between each cookie. Bake 10 minutes.
  • Let cookies cool for 3 minutes on the cookie sheet, then transfer to a wire rack to cool completely. Store leftovers in an airtight container at room temperature up to 3 days.


ALMOND FLOUR: You can sub chickpea flour, but chickpea flour is drier than almond flour so you will need to alter the amount to 6 tbsp of chickpea flour (per 1/2 cup almond flour). For a softer cookie, you can double the amount of flax and milk.

Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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